Roasted Lamb Chops with Herb Pesto
Makes 4 servings
4 cloves garlic, finely minced
½ cup chopped fresh parsley
¼ cup chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh mint
¼ cup olive oil
2 teaspoons kosher salt, divided
2 teaspoons coarse ground black pepper, divided
2 (2-pound) racks of lamb with 8 rib bones, bones frenched, trimmed
1. Preheat oven to 500˚. Generously butter a heavy roasting pan.
2. In a small bowl, combine garlic, parsley, rosemary, thyme, mint, olive oil, 1½ teaspoons salt, and 1½ teaspoons pepper. Stir into a paste.
3. Evenly sprinkle lamb with remaining ½ teaspoon salt and remaining ½ teaspoon pepper.
4. Coat meat completely with herb mixture. Place racks of lamb in roasting pan, coated sides up. Bake until…
